Roasted Onions (adapted from Barefoot Contessa)

3 large red onions

juice of one lemon

1 teaspoon Dijon mustard

1 teaspoon grated or finely minced garlic

1/2 tablespoon fresh thyme leaves

3/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

Preheat the oven to 400°.

Peel onions and cut into wedges.  Place wedges on sheet pan. 

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, pepper, and olive oil in a jar with a lid.  Shake well to combine then pour ¾ of the dressing over the onions and toss well.

Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing.  Add extra salt and pepper to taste.  Serve hot or room temperature.